Low Fat Cranberry Orange Scones

Hi everyone! Did you all have a great Thanksgiving? I sure did! There was plenty of wonderful food, good company, and lots of laughter. I think I ate enough to keep me full the rest of the week. Now that Thanksgiving is over it’s on to Christmas for me. The day after Thanksgiving I decorated our house and got the tree up, I don’t waste any time when it comes to Christmas. Between me decorating the inside of the house and my husband putting up the outdoor lights, we were able to get everything done this weekend. Now it’s on to Christmas shopping, crafting, and baking. Baking is one of my favorite parts of the holidays. There are so many options when it comes to holiday baking; cookies, bars, cakes, cupcakes, puddings….I could go on and on. This past weekend I decided to bake something a little lighter since I was recovering from my food hangover last Thursday.

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Today I’m sharing with you a delicious and better for your waistline Low Fat Cranberry Orange Scones.

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The inspiration for these scones came from a great little recipe I found over on the fabulous food blog Cookie and Kate. Kate does a wonderful job of creating delicious and healthy vegetarian recipes. I often visit her website when I am craving a meatless meal. Kate’s recipe calls for blueberries, but since I just did a recipe for Perfect Blueberry Muffins, I thought I would go with something a little more seasonal like cranberry and orange.

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To make these Low Fat Cranberry Orange Scones I used a combination of whole wheat pastry flour and all purpose flour. I used a combination of the two flours because I didn’t want them to be too dense, but I also wanted them to have whole grains. I used only 3 tablespoons of pure cane sugar in the scones themselves, and then to make them a little more decadent, made a glaze from powdered sugar and fresh orange juice.

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To keep these scone low in fat I used non fat Greek yogurt. I love using Greek yogurt in recipes, not only is it a good replacement for butter, but it also keeps the scones nice and moist. Low fat buttermilk was another ingredient that I used to keep the scones low fat and moist. The orange flavor comes from the zest of one orange as well as half a teaspoon of orange extract. It gives the scones a nice bright flavor that balances nicely with the tart/sweet flavor of the dried cranberries. These scones are wonderful with tea or coffee and make a great breakfast. They would be the perfect accompaniment to an egg dish at a brunch or your upcoming holiday breakfast!

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Low Fat Cranberry Orange Scones

Rating: 51

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 8 large scones or 16 mini scones

Ingredients

    Scones
  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup all purpose flour
  • 1 T. baking powder
  • 1/2 t. cinnamon
  • 3 T. cane sugar (granulated sugar can be used instead)
  • 1/4 t. kosher salt
  • 4 T. cold butter, cut into cubes
  • Zest of an orange
  • 1/2 cup dried cranberries
  • 1/2 cup + 1 T. non fat Greek yogurt
  • 1/2 cup lowfat buttermilk
  • 1/2 t. orange extract
  • 1/2 t. vanilla extract
  • Glaze
  • 1-2 T. fresh orange juice
  • 1/4 cup powdered sugar

Instructions

  1. Preheat the oven to 425 degrees.
  2. In a large mixing bowl combine the flours, baking powder, sugar, cinnamon, salt, and dried cranberries.
  3. Whisk the dry ingredients together.
  4. Add the cubed cold butter to the flour mixture and use a pastry cutter or your hands to cut the butter into the mixture.
  5. The mixture should look slightly crumbly once the butter is cut into it.
  6. In a smaller bowl combine the Greek yogurt, buttermilk, orange zest, and extracts.
  7. Add the yogurt mixture to the flour mixture and fold together with a spatula. (The dough may seem a little dry, just use your hands to press all the mixture together)
  8. Turn the dough out onto clean surface and form into a circle that is about an inch deep.
  9. Cut the dough into 8 wedges and then cut those 8 wedges in half.
  10. Place the 16 small scones (or 8 larger scones) onto a silpat or parchment paper and bake for 12-15 minutes at 425 degrees.
  11. When the scones are done baking place them on a wire rack to cool.
  12. While the scones are cooling make the glaze if you desire.
  13. In a small bowl whisk together a 1/4 cup of powdered sugar and 1-2 tablespoons of fresh orange juice.
  14. Drizzle or dunk the scones in the glaze.

Notes

The glaze is optional, but I highly recommend making it.

If you are planning to freeze the scones, don't glaze them. Wrap them tightly in plastic wrap and store in a freezer bag.

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You may also like these scones:

Chocolate Chip Buttermilk Scones

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Comments

  1. LOVE greek yogurt scones. What a tasty twist that’s perfect for the holidays.

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